Borek is stuffed pastry and hugely popular within Middle Eastern cuisine. They are amazing to have for breakfast or a mid-day snack with tea.
For the filling, I’ve combined spinach and the Violife cheese together to bring a nice creamy texture and flavour. These are a real crowd pleaser and super fun to make!
3 cup grated mozzarella and 1 cup cream cheese (I used Violife for both types)
1 tsp chilli flakes
Salt, to taste
Black pepper, to taste
4 cups baby spinach, cooked and drained
1 phyllo packet
1 medium onion, diced and sautéed in olive oil
1 cup vegan butter (or normal), melted
Preheat the oven to 180C. In a bowl, combine the cheese, chilli flakes, onion, pepper, salt, spinach and mix.
Begin by cutting the pastry in half lengthwise. Take 3 phyllo sheets and brush each one lightly with the butter.
Apply one tablespoon of the cheese mix at the end of the pastry and then fold it onto itself into a triangular shape. Top with a glaze of butter and sprinkle of sesame seeds. Line a baking tray with baking parchment, placing each borek, spaced apart.
Bake until golden for 15 minutes. Serve and enjoy!